Velvetty Mango Verrines



BM # 32 Week 4
Theme: International
Cuisine:French
Cooking with alphabets :"V"



A verrine is originally a small thick-glass container with no base, the purpose is to contain a solid or liquid dish (starter, course or desert), rather than a drink.


According to the original concept, verrines are composed of three superimposed layers, each conveying specific characteristics in terms of taste and color. They are layered artistically . Indeed, the sheer verticality and transparency of the verrine allows immediate visual treat.

I made these verrines when mangoes were in full swing. The taste of alphanso mango is absolutely fantastic and it is difficult to resist them.So during the mango season, I try to make a whole variety of desserts with it.

The sheer beauty of the verrines captured me and here we are with Velvety Verrines with the letter "V".



Layer 1
1 cup full fat milk
Few drops vanilla essence
Sugar to taste
2 gms agar agar
Boil milk with agar agar.
Simmer till agar agar dissolves.
Add sugar and vanilla flavoring.
Let it come to room temperature.
Pour into glasses.
Place the glasses at a tilt with the help of a silicon mould.
Let set,and refrigerate.

Layer 2
1 mango, alphanzo pulp
1/2 cup water
4 gms agar agar
Boil the water with agar agar.
Let dissolve.
Strain it and add 3/4 of it to the pulp.
Quickly mix and pour over layer 1
Reserve some for layer 6
Let set.



Layer 3
1/4 cup strawberry crush
Left over agar agar water.
Mix the two and pour a thin layer over layer 2.
Let set.

Layer 4
1/4 cup whipped cream
1/4 cup mascarpone cheese
2 tbsp icing sugar
Few drops vanilla essence
Gently fold the mascarpone cheese into the whipped cream.
Add sugar and flavoring.
Pour on layer 3 and refrigerate.

Layer 5
Vanilla custard
1/2 cup milk
Sugar to taste
1 tbsp custard powder, dissolved in 1 tbsp cold milk.
Add sugar to the milk and keep for boiling.
Add the dissolved custard,stirring all the time.
It should be quite thick.
Place a bowl of ice cold water below this so that it cools down.
Keep stirring so a skin is not formed.
Once it comes to room temperature, pour on layer 4
Refrigerate.


Layer 6
Reserved mango pulp
Reheat this mix and pour over layer 5

Garnish with whipped cream and mint leaves.



The dessert tasted as awesome as it looked, though I knew I still have to master the layering.One should be perfect with measurements so the layer is even.The procedure seems very lengthy and elaborate, but if you really read it seriously, you will find it quite simple.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#32




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